The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1887-10-08
HOW TO MAKE JELLles.
Helps and Hints for Young and Inexper
fenced Houxekeepers.

Helps and Hints for Young and Iuexpes- /
fenced Housekeepers.
In no part of the preserving does
the inexperienced housewife have as
many discouraging failures as in the
making of jelly. She follows the rule
explicitly given her by woman who is
famous for making clear, firm jelly. |
but even then does not succeed, and |
she wonders why it is. The experienced
housewife comforts her with: Il had
Just such time when first undertook
to make it; don't get discouraged;
you'n get the knack of it by and by; it
needs just so much practice" This is
poor consolation to her. after wasting
time, labor and fruit, to be told, that il
she lives long enough, and throws
away enough of time. labor, etc, she
will succeed in the end. The house.
wife told her to boil it probably ten or
fifteen minutes. and is surprised when
told that by following this rule, she
does not succeed. The neighbor here
says: .Tm not so sure about the time,
for you see never go by time; / am so
used to making it that know when
it is done by looking at it" A few
more consoling remarks.
A young housekeeper writes to ono
of our household publications.: 'Will
some one tell me what is the matter
with my jelly. which isn't jelly at ALL"
and received in reply, from one house,
wife: "You haven't boiled 1t enough;"
and from another, "You have boiled
it too much" Now she knew that one
or the other OF these two things she had
done. and her object in asking tho
question was TO try aud find out which;
but she is no nearer the truth than she
was before asking, and the would-be
jelly is very likely long ere this thrown
away as a miserable failure. She evil
IDENTIFY expected that they would tell
her just how long she ought TO have
boiled it, which they, not knowing the
kind Of fruit she had used, could not
do, but gave her their answers accord
ing to their own individual Judgment
Some housewives contend that the
chief art in making jelly is to boil 1t
continuously, slowly and gently. for
half an hour, while others aver that tho
best jellies are boiled about five min
utes. 1t is hard for the housewife
having such rules before her to know
which to follow, and the most sensible
thing for her to do is to follow neither.
There can be no rule rs to the boiling
time of jcllies, as it must depend upon
what kind of fruit is used. The juice
Of some fruit, such as the ounce, coa-
gulates in much less time than the
Juice Of others, consequently 1t requires
less boiling. Then. again, some house,
keepers use more sugar than others,
which also makes great difference in
the time of boiling. The only reliable
rule to follow, and one that never fails,
is the old-fashioned molasses-candy
test, of dropping a spoonful into cold
water, or upon a cold plate, and If 1t
'jells'' it is done, but if it doesn't it
requires more boiling.
In extracting the juice some use a
little water to hasten the process, and
with the larger fruit, such as apples.
etc. this is very good. but with the
smaller fruits with the exception Of
the gooseberry. which is said to be bet
ter with little water) no water should
be used. Pick the berries over care
fully, put in an earthen or crockery
dish, mash well, cover, place in a ket-
tie of boiling water, and keep it boiling
until all the juice is extracted. Remove
from the fire, strain through fine
sieve or flannel bag. The best author
tiles say that to have clear jelly 10
should be allowed to drain slowly
through flannel bag without squecz-
ing it, as the squeezing is apt to make
| It muddy. In the amount Of
sugar to be used, housewives differ,
but the majority agrees that cupful
of sugar to cupful of juice Is the right
proportion, though in the case OF black
berries and whortleberries, little less
sugar can be used. Put juice and sugar
i'm kettle, and boil, removing carefully
the scum as it arises, until it is done.
Place in jars or tumblers and put away
to cool. The old way of putting a
piece of paper soaked in brandy on top
Of the jelly, and FASTING over the top of
the glass paper cover, is fast going
out of use. Cotton batting is an ex-
cellent thing for covering these tumb-
lers, used in the same way as for pre-
serves. Melted parafline is used with
good success for the covering Of jellies.
and for durability and cleanliness
should commend itself to all
house-keepers. Melt the paraffine,
and when the jellies are cold, pour
it over the tops, and in little while it
will form thin crust. Over this,
across the mouths of the tumblers, tie
paper covers, to keep out the dust, and
put your jellies away. When they are
wanted for use the parafline can be
very easily removed, and can be put
away for use again, for the same para
fine can be used number Of times.
Perhaps many housekeepers do not
know that green grapes make much
nicer jelly than ripper ones. They
should be picked just before they COM
mence to turn. They make beauti-
full, clear jelly, and have delicious
flavor, that the ripe ones do not pos
sess. Another nice jelly is made from
one-half whortleberries (huckleber-
ries) and one-half green grapes. -Bos.
ton Budget